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					                           LUNCH MENU – AUTUMN 2007


Entrée
coffin bay oysters - natural with lime / tempura with sauce gribiche             hlf doz 14/doz 26


salad of calamari, chargrilled asparagus, chorizo and roasted capsicum
with balsamic syrup                                                                              15


duck, shitake and coriander crepes with asian bean shoot salad                                   15


brioche and herb crumbed meredith goat’s cheese with confit cherry tomatoes
and olive tapenade                                                                               16


bruschetta of grilled fremantle sardines, red onion, cos lettuce and quail egg                   16



Main
fish of the day                                                                         market price


open lasagna of roasted forest mushrooms, asparagus and parmesan with chervil cream               25


roast de-boned quail with israeli couscous, glazed apples, chestnuts and poultry jus              26


rack of lamb with pommes anna, dutch carrots, creamed spinach and rosemary jus                    29


chargrilled eye fillet of beef, rosti of braised oxtail and sweet potato with a red wine jus      29


Sides
seasonal vegetables / mix leaf salad / oregano chips                                                  7


Dessert
vanilla crème brulee with plum compote and crostoli                                               14
poached rhubarb set in jelly with vanilla panacota and pistachio praline                          15
chocolate and strawberry terrine with liquorice parfait and mint syrup                            15
grand dessert – an assortment of exquisite desserts made daily                                    28


Cheeses
assorted australian and imported cheeses with fig and walnut toast       half plate 18 / full plate 29
                            DINNER MENU - AUTUMN 2007


Cofffin Bay Oysters
natural with lime                                                   hlf doz 14 / doz 26
tempura with sauce gribiche                                         hlf doz 15 / doz 27


Entrée
brioche and herb crumbed meredith goat’s cheese with confit cherry tomatoes
and olive tapenade                                                                              16


roast de-boned quail with israeli couscous, glazed apples, chestnuts and poulty jus             17


seared scallops with artichoke and mint pesto, frissee and crispy duck skin salad               17


prawn ravioli with spiced crab bisque, chorizo and rockmelon                                    18


herb and fetta crepes with smoked trout, fennel salad and horseradish mayonnaise                18



Main
fish of the day                                                                      market price


open lasagna of roasted forest mushrooms, asparagus and parmesan with chervil cream             25


seared duck breast with paris mash, red cabbage and proscuitto parcel with a port jus           27


poached pork fillet with crisp pork neck, cauliflower puree and aromatic muscatel jus           28


roast lamb rack with pommes anna, dutch carrots, creamed spinach and rosemary jus               29


chargrilled fillet of beef, rosti of braised oxtail and sweet potato with truffle hollandaise   29



Sides
seasonal vegetables / mix leaf salad / oregano chips                                             7
chargrilled asparagus with balsamic suryp and extra virgin olive oil                             8
Dessert


vanilla crème brulee with plum compote and crostoli                                              14


poached rhubarb set in jelly with vanilla panacotta and pistachio praline                        15


chocolate and strawberry terrine with liquorice parfait and mint syrup                           15


grand dessert – an assortment of exquisite desserts made daily                                   28



Cheeses


an assortment of australian and imported cheeses with fig and walnut toast
2 persons                                                                                        18
4 persons or more                                                                                29



Six Course Degustation


coffin bay tempura oysters with sauce gribiche


prawn ravioli with spiced crab bisque, chorizo and rockmelon


fish of the day


roast de-boned quail with israeli couscous, glazed apples, chestnuts and poultry jus


chargrilled fillet of beef, rosti of braised oxtail and sweet potato with truffle hollandaise


chocolate and strawberry terrine with liquorice parfait and mint syrup


without wines to match                                                                           75
with wines to match                                                                             110
              TAPAS – AUTUMN 2007


     mixed olives with truffle oil and crusty baguette
                             8


         keftethes with a tomato and basil coulis
                             9


    half shell black mussels with chilli and herb crumb
                            12


             portuguese chorizo with tzatziki
                            12


meredith goat’s cheese bruschetta with tomato amd basil
                            12


      proscuitto with virgin olive oil and cornichons
                            14


       chargrilled eye fillet and rosemary skewers
                            14


           duck, shitake and coriander crepes
                            15


    chilli and lime calamari with asian been shoot salad
                            15


bruschetta of freemantle sardines, red onion and quail egg
                            15


                 mini plate of charcuterie
                            18

				
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